Sorrel Salsa Verde

The origins of Salsa Verde (green sauce) go back 2,000 years and I am sure there is a version for every one of those years. The sorrel gives a lovely lemony tang, but this can of course be substituted with other green herbs if you fail in your forage hunt. Use the sauce to add a green zesty flavour and lift to Winter soups and salads or fish and meat dishes.

Ingredients Makes approx 200ml 
50g canned Anchovy Fillets in their oil 
5 tbsp Olive Oil 
A bunch of Common Sorrel
A bunch of Parsley 
1 tbsp Red Wine Vinegar
2 tsp Dijon Mustard 

Salt and pepper
A few Fennel tops or Dill 
25g Gem Capers

25g Gherkins

25g Pine Nuts

Method

• Place the anchovies, oil, sorrel and parsley into a food processor and blitz to a purée. Add the wine vinegar, mustard and seasoning, then blitz again.

• Finely chop the fennel tops, capers, gherkin and
pine nuts and stir these in.

• Season to taste with more salt and pepper.